In response to population growth, environmental concerns, and global climate changes, there is a growing interest to use emerging proteins, that is, proteins from insect and seaweed, and underutilized agricultural/industrial by-products/waste, such as oilseed meal/cake (hemp, olive, flaxseed, rapeseed, sunflower, and sesame), spent grain (brewer and distilled liquor), seed, and pomace/pit from processing of plant-based foods. Emerging proteins also represent good precursors of bioactive peptides/hydrolysates with potential health-beneficial effects against cardiovascular diseases (including hypertension, type-2 diabetes, and obesity), cancers, and neurodegenerative diseases. Herein, this review reviews the origin, preparation, characterization, and health-beneficial properties of bioactive peptides (including protein hydrolysates) from emerging protein sources, as well as their potential uses and limitations as functional foods ingredients, dietary supplements, and nutraceuticals.
|Journal||Current Opinion in Food Science|
|State||Published - Dec 2022|
Bibliographical noteFunding Information:
This work was supported by funding from Natural Sciences and Engineering Research Council of Canada . S.W. is the receipt of scholarships from China Scholarship Council .
© 2022 Elsevier Ltd
ASJC Scopus subject areas
- Food Science
- Applied Microbiology and Biotechnology